How do I freeze soup, plus some tasty recipes
BY SARAH FARMER
TASTE OF HOME
I’ve been stockpiling homemade soup since the start of the pandemic. I know I’ll thank myself later for this smart meal prep. I cook my faves, then pop them in the freezer, where they last for three months. This soup-freezing guide is a lifesaver.
First, ensure you’re working with a freezer-friendly soup. Avoid freezing starchy soups, like those with potatoes, pasta or rice, as well as dairy-based soups.
Step 1: Let soup reach room temp, then place in the fridge to cool further.
Step 2: Pick whether to freeze soup in one- or two-person portions. This makes for fast freezing and easy thawing.
Step 3: Load soup into freezer-safe containers or zip-top bags. (If you pick the latter, lay the bags flat as they freeze.) Leave 1/2 inch headroom.
Step 4: Place plastic wrap over surface of the soup before placing the lid to avoid freezer-burn.
Step 5: Label with the recipe, date and reheat instructions. Now it’s finally ready for the freezer!
Some soup recipes you may want to try this fall and winter include:
CHICKEN NOODLE SOUP
2 quarts water
8 teaspoons chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Test Kitchen Tips
Use frozen egg noodles to give homemade soup an added flair. They are more rustic and thick than noodles and require a bit more cooking. Look for them near the frozen pasta.
To keep parsley fresh for up to a month, trim the stems and place the bunch in a tumbler with an inch of water. Be sure no leaves are in the water. Tie a produce bag around the tumbler to trap humidity; store in the refrigerator. Each time you use the parsley, change the water and turn the produce bag inside out so any moisture that has built up inside the bag can escape
WINNING HAMBURGER SOUP
1 pound ground beef
4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 cup chopped celery
4 teaspoons beef bouillon granules
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 cup cut fresh or frozen green beans
In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.
How do you thicken hamburger soup?
After the potatoes and carrots are tender, ladle 1 cup of hot broth into a bowl containing 4 tablespoons of flour and whisk until smooth. Add the slurry back to the soup; stir and simmer until green beans are tender and soup is slightly thickened.
How do you make hamburger soup more flavorful?
For additional flavor, try roasting your vegetables until they are halfway cooked and then add them to the soup. Adjust the simmering time based on when the veggies are fully tender. Substituting 3/4 teaspoon fresh minced oregano for the dried will also kick up the flavor.
BROCCOLI-CHICKEN RICE SOUP
4 cups whole milk
2 cans (14-1/2 ounces each) chicken broth
1 envelope ranch salad dressing mix
2 cups fresh broccoli florets
1/2 pound process cheese (Velveeta), cubed
3 cups cooked rice
2 cups cubed cooked chicken
In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add broccoli; cook, uncovered, until tender, 3-5 minutes. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally.